Recipes from the Masters



Kissin 'cousin to the Masters egg salad sandwich

6 hard-boiled eggs, shells removed

1/3 cup or slightly more, to taste, of Duke's or regular mayonnaise

3/4 teaspoon yellow mustard

Salt and pepper to taste

Chop the eggs in a large bowl until just slightly chunky. Add remaining ingredients and stir well. Serve on white bread.

-- Mary Ann Anderson

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Avocado egg salad sandwich

4 hardboiled eggs, shells removed

1/2 avocado, seeded and peeled

1 teaspoon freshly squeezed lemon or lime juice

Dash of hot sauce

1/2 teaspoon yellow mustard

Salt and pepper to taste

Place eggs and avocado in a medium-sized bowl. Chop until just slightly chunky. Add remaining ingredients and stir well. Serve on toasted or untoasted bread.

-- Mary Ann Anderson

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Miss Marynelle's masterful pimiento cheese sandwich

16-ounce block sharp cheddar cheese

1 4-ounce jar of chopped pimientos

Salt and cracked pepper to taste

Duke's Mayonnaise (or regular mayonnaise)

White bread

Grate cheddar cheese into a large bowl. Add chopped pimientos (for more pimiento flavor, use 8-ounce jar instead of 4-ounce jar). Add 1 to 2 teaspoons of mayonnaise to mix and stir well. Continue adding mayonnaise one teaspoon at a time until the mixture is of the consistency you like. Serve on white bread.

-- Marynelle Presley

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Pimiento wssandwiches with crumbled bacon

1 pound sharp cheddar cheese

4 slices bacon, cooked crisp and crumbled

1 cup finely chopped pecans

1 to 2 teaspoons Worcestershire sauce

1 2-ounce jar pimiento-stuffed olives, chopped

Finely chopped onion to taste

Mayonnaise

Mix all ingredients together with enough mayonnaise to spread; start with 1 to 2 teaspoons and work from there. Spread on rye bread and broil for a minute or two.

-- Adapted from "Land of Cotton: A Collection of Southern Recipes"
(Wimmer Cookbooks, $21.95)

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Pimiento and walnut sandwiches

This recipe is from my mother's cookbook that dates to the 1940s. The publisher can't be determined because its cover, first few pages and index are missing. The book has 966 pages without the index. Even with its torn, yellowed and stained pages, I can never make myself throw it away.

1/2 cup chopped English walnut meats

1/2 cup chopped pimientos

3 ounces cream cheese

1/2 cup mayonnaise

1/8 teaspoon salt

Butter

Brown or nut bread

Mix walnut meats with pimientos, cream cheese, mayonnaise and salt. Spread between buttered slices of brown or nut bread.

-- Mary Ann Anderson

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Pimiento-sardine sandwiches

This is another recipe from my mother's beloved 1940s cookbook.

1/2 cup mashed sardines

1/3 cup minced pimientos

Mayonnaise

Mix sardines, pimientos and mayonnaise to taste; broil on toast.

-- Mary Ann Anderson


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